Sheet-Pan Trout with Mango Salad
There’s always space on the menu for a fresh and flavourful salad like this one, especially if it can be made in just a few steps. Snow peas are cooked in the oven on a baking tray with trout as well as lemon, mango, basil and avocado. Served with a mayonnaise and maple syrup dressing, […]
Ingredients
- 1/2 lb (225 g) snow peas, trimmed
- 2 tbsp (30 ml) olive oil
- 1 1/2 lb (675 g) trout fillet with skin, cut into 4 pieces
- 1 lemon, halved
- 6 cups (270 g) curly-leaf lettuce, torn
- 1 mango, ripe but firm, peeled and cut into thin slices
- 3 tbsp basil leaves, torn
- 2 tbsp (30 ml) mayonnaise
- 2 tsp (10 ml) maple syrup
- 1/4 cup (60 ml) olive oil
- 1 ripe avocado, cut into thin slices
Instructions
- With the rack in the upper third, preheat the oven to broil. Line a baking sheet with foil.
- On the baking sheet, toss the snow peas with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Broil for 3 minutes. Set aside on a plate.
- On the same baking sheet, place the fish, skin-side down. Rub the fish with the cut-side of one lemon half. Place both lemon halves on the baking sheet, cut-side up (see note). Drizzle the fish with the remaining oil. Season with salt and pepper. Broil for 5 to 6 minutes or until the desired doneness.
There’s always space on the menu for a fresh and flavourful salad like this one, especially if it can be made in just a few steps. Snow peas are cooked in the oven on a baking tray with trout as well as lemon, mango, basil and avocado. Served with a mayonnaise and maple syrup dressing, it promises a delicious time eating.